Rated 5 out of 5 based on 4 votes
- 185 g unsalted butter( room temperature )
- 1 tspn vanilla essence
- 1 cup caster sugar
- 3 x eggs
- 3 cups self - raising flour
- 1 pinch salt
- 3/4 cups of milk
- 1 x tin of strawberry 420 g (drained )
- 1 cup icing sugar
- 2 Tbls boiling water
- 2 tspn melted unsalted butter
- 2 Tbls sifted cocoa
1)In a large bowl beat with electric mixer butter and vanilla essence until softened.Add sugar gradually and beat until the mixture is fluffy.Lightly beat eggs and add gradually to the creamed mixture,beaten well after each addition.If using an electric mixer,add 1 tablespoon of milk while beating the butter and sugar.(this will help to dissolve the sugar)Sift flour and salt into mixture and mix lightly,add milk and mix until mixture is smooth.
2)Lightly grease the baking tin with extra unsalted butter,dust with bread-crumbs,pour the mixture in and add the drained strawberry.Put into preheated oven on 180 C and bake for about 40 minutes or when you put the skewer in and take it out is dry the cake is baked.Cool on wire rack.
3)Place water into saucepan,bring to boil.In another saucepan place icing sugar,butter,cocoa and water and simmer over the boiling water.keep stirring until you will see creamy icing.Top hot icing on a cake.
4)Serve with your favor tea or coffee.
PS.The top I sprinkle with grated biscuits.
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